Gratin Dauphinois

Online recipe · as published / commonly shared

Serves 3-4 · 1 hour 30 minutes

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

The French bake of thin potato slices in cream with garlic. This version has no cheese.

Additional

Pre-heat the oven to gas mark 2, 300°F (150°C).

Method

Peel and slice very, very thinly:

1 lb (450 g) good-quality potatoes (King Edward or Desirée)

A wooden mandolin works well for this. Then plunge the potato slices into a bowl of cold water. Swill them round to remove some of the starch.

Dry them very thoroughly in a clean tea cloth.

Equipment

You will also need an 8½ inch (21 cm) oval, shallow gratin dish, well buttered.

In the gratin dish, arrange a layer of potato slices. Add a sprinkling of:

1 small clove garlic, crushed

salt and freshly milled black pepper

Then add another layer of potatoes and seasoning. Mix together:

5 fl oz (150 ml) double cream

5 fl oz (150 ml) milk

Pour it over the potatoes. Sprinkle with a little:

freshly grated nutmeg

Then add in flecks over the surface:

1 oz (25 g) butter

Bake on the highest shelf in the oven for 1½ hours.

Citations

Cookbook ancestor

Reference: French Provincial Cooking by Elizabeth David (1960). Publisher: Penguin UK, 2011 edition, paperback, ISBN 978-0140273267.

We put this together for personal use. See the citations. This is not a cookbook reprint.